Please use this identifier to cite or link to this item: http://dx.doi.org/10.14279/depositonce-7206
Main Title: Recommendations guidelines on the key information to be reported in studies of application of PEF technology in food and biotechnological processes
Author(s): Raso, Javier
Frey, Wolfgang
Ferrari, Giovanna
Pataro, Gianpiero
Knorr, Dietrich
Teissie, Justin
Miklavčič, Damijan
Type: Article
Language Code: en
Abstract: The application of pulsed electric field (PEF) technology as a non-thermal cell membrane permeabilization treatment, was widely demonstrated widely to be effective in microbial inactivation studies, as well as to increase the rates of heat and mass transfer phenomena in food and biotechnological processes (drying, osmotic treatment, freezing, extraction, and diffusion). Nevertheless, most published papers on the topic do not provide enough information for other researchers to assess results properly. A general rule/guidance in reporting experimental data and most of all exposure conditions, would be to report details to the extent that other researchers will be able to repeat, judge and evaluate experiments and data obtained. This is what is described in the present recommendation paper. Industrial relevance: Pulsed electric field (PEF) treatment is a promising technology that has received considerable attention in food and biotechnology related applications food and biotechnology related applications of PEF include: i) “cold” pasteurization of liquid foods and disinfection of wastewater by microbial inactivation ii) PEF-assisted processing (drying, extraction or expression)
URI: https://depositonce.tu-berlin.de//handle/11303/8044
http://dx.doi.org/10.14279/depositonce-7206
Issue Date: 4-Aug-2016
Date Available: 27-Jul-2018
DDC Class: 630 Landwirtschaft und verwandte Bereiche
640 Hauswirtschaft und Familie
Subject(s): pulsed electric field
electroporation
microbial inactivation
heat transfer
mass transfer food processes
biotechnological processes
License: https://creativecommons.org/licenses/by-nc-nd/4.0/
Journal Title: Innovative Food Science & Emerging Technologies
Publisher: Elsevier
Publisher Place: New York, NY
Volume: 37
Publisher DOI: 10.1016/j.ifset.2016.08.003
Page Start: 312
Page End: 321
ISSN: 1466-8564
Appears in Collections:FG Lebensmittelbiotechnologie und -prozesstechnik » Publications

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